Pistachio Rose Baklava Cake
- 6 Large Eggs
- 1.5 cup Granulated Sugar
- 2 tsp Vanila Extract
- 1 cup Yogurt
- 1 cup Vegetable Oil
- 1/2 cup Milk
- 3 cup All Purpose Flour
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Cardamom Powder
- Extra Butter and flour to grease baking tin
- 30 x 40 Baking Tray
- 2 cup Granulated Sugar
- 1.5 cup Water
- 1 cup Rose Water
- 6 Cardamom Pods
- 1 tsp Saffron Strands
- 1
To a medium sized sauce pan, add all the syrup ingredinets and set on low heat to simmer for 10 minutes or until the syrup feels sticky to the touch, then set aside to cool down.
- 2
Preheat the oven to 175c fan and grease and flour a 30 x 40 baking tin.
- 3
Using a kitchen Aid or electric mixer, whisk the eggs with sugar and vanilla for at least 10 minutes or until the mixture becomes light in colour and fluffy/cloud like in texture.
- 4
Set the mixer on low and add the yogurt, milk and oil to the bowl and continue mixing until fully combined. Then set aside.
- 5
In a separate bowl mix the flour with baking powder and salt and mix to fully combine.
- 6
Slowly add the dry mixture to the wet batter and gradually fold it in until there are no flour clumps, but don't over mix as this will take out too much air from the batter.
- 7
Pour the batter into the baking tray and tap it twice on the kitchen surface to get the air out.
- 8
Place in the oven to bake at 175c for 45 minutes or until nothing sticks when the toothpick test is done.
- 9
Cut the cake into square or kite shaped pieces as per images and pour the cooled syrup on top. Serve immediatly or cover and keep at room temperature to serve later.
- 2